Chicken Stock
  1. Tip everything into a large saucepan with a pinch of salt then cover with 2 litres of water.

  2. Bring to the boil, then reduce to a simmer and cook for 3 hours, skimming when needed.

  3. Pass through a sieve and use for your intended recipe.

  4. Will keep in the fridge for a week and for three months in the freezer.

Course🥣Base

Diets🌾Gluten-free🥩Carnivore...

Category🍵Stock

CuisineVarious

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 2h

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